Of all the soups on my website, this vegan minestrone soup is probably my most used and appreciated soup recipe, which is why I call this soup the faithful vegan minestrone soup. It has not let me down yet. 

You can’t go wrong with this beautiful minestrone soup, packed full of fresh, healthy vegetables and hardy beans.  It’s the perfect winter warmer and so easy to make.

Vegan minestrone soup in a bowl

If you are after new vegan soup recipes to try, this vegan potato and kale soup is a must, as is my purple cauliflower soup.

When my family and I entertain guests, we most often start their visit with a bowl of vegan minestrone soup, especially if the weather is on the cool side.  It is a great soup to have on hand when you don’t know exactly when the meal will be served.  It heats up quickly and is hardy enough for hungry family members and worn out visitors. You can’t go wrong with this beautiful vegan soup, packed full of fresh, healthy vegetables and hardy beans.  

Why you’ll love this yummy vegan minestrone soup

  • Meal prep friendly: It is a great soup to have on hand when you don’t know exactly when the meal will be served. It can be pulled out of the fridge or freezer and on the table in minutes.
  • Tried and tested: Several years ago, when we developed this recipe, we tested it over and over again to get just the right flavor blend. 
  • Hearty and filling: Because of the wholesome vegetables and hardy beans, it feels more like a substantial meal.

Ingredients and substitution notes 

  • Olive oil: Use a good-quality extra virgin olive oil. It adds rich flavor to the vegan minestrone soup. You can use another neutral tasting oil, like an avocado oil in its place.
  • Onion: Choose a yellow or white onion for a mild and slightly sweet flavor. I wouldn’t recommend red onion as a first choice for this soup.
  • Garlic cloves: Use fresh garlic cloves for a robust flavor. I highly recommend fresh over powdered or dried garlic in this specific soup recipe.
  • Celery stock: I adore using celery stock. It has such a wonderful savory flavor.
  • Carrot: Choose firm and vibrant carrots. Parsnips are always a good alternative to carrots if you need one.
  • Green beans: Opt for fresh green beans and trim the ends. Cut them into bite-sized pieces to add a crisp and fresh texture to the soup.
  • Vegetable stock: Use a high-quality vegetable stock to enhance the overall flavor of the soup. Check for low-sodium options if you prefer to control the salt content.
  • Petite diced tomatoes: Canned petite diced tomatoes are convenient and add a burst of rich tomato flavor. Look for varieties without added salt or herbs for better control over seasoning.
  • Small red kidney beans and white beans: I like to rinse and drain canned beans to remove excess sodium. You can choose from navy beans, great white northern beans, or cannellini beans for the white bean variety.
  • Dried oregano, dried thyme, dried basil: These dried herbs add depth and aroma to the vegan minestrone soup. Crush them between your fingers before adding to release their essential oils.
  • Dried parsley (or fresh parsley): Dried parsley works well, but if available, fresh parsley adds a vibrant, herby flavor. 
  • Cayenne: Adjust the amount of cayenne based on your spice preference. It adds a subtle heat to balance the other flavors.
  • Baby spinach: Add fresh baby spinach towards the end of cooking for a nutritious boost. It wilts quickly and retains its vibrant green color.
  • Mini pasta shells (cooked al dente): Cook the pasta separately to al dente to prevent them from becoming mushy in the soup. Any small pasta shape works well; mini shells add a good texture.

Vegan Minestrone Soup Recipe Variations and Add-ins

Here are a couple of twists and turns you can take with this vegan minestrone soup recipe:

  • Grains and legumes: Add cooked quinoa or barley, or farro for additional texture and nutritional value. Add in some lentils or chickpeas to boost the protein content.
  • Root vegetables: Include diced sweet potatoes or parsnips for a touch of sweetness and a heartier soup.
  • Leafy greens: Experiment with kale or Swiss chard as alternatives to spinach for a robust flavor.
  • Tomato varieties: Use a mix of fresh tomatoes in addition to canned tomatoes for a more complex tomato taste.
  • Pesto swirl: Drizzle a spoonful of vegan basil pesto on top of each serving for a burst of fresh, herby flavor.
  • Zesty lemon: Squeeze fresh lemon juice into the vegan minestrone soup just before serving to brighten the flavors.
  • Roasted garlic: Roast a few garlic cloves and mash them into the soup for a mellow, sweet garlic flavor.
  • Nutritional yeast boost: Stir in nutritional yeast for a cheesy, umami flavor without dairy.
  • Crouton crunch: Toast small bread cubes with a touch of olive oil and Italian herbs to create homemade croutons for a satisfying crunch.

Top tips to make the best vegan minestrone soup

Here’s how to make the very best vegan soup with this recipe.

  • Use fresh, high-quality vegetables for the best flavor. Go for seasonal produce for the best taste and nutritional value.
  • Chop vegetables into uniform sizes to ensure even cooking. This helps maintain a consistent texture in every spoonful.
  • Build a flavorful broth: Choose a rich vegetable stock or broth to enhance the overall taste of the soup. Consider making your own stock for a more customized flavor.
  • Be mindful of salt content, especially if using canned tomatoes and beans. Opt for low-sodium varieties and adjust seasoning to taste.
  • Cook pasta separately to al dente and add it to individual bowls before serving. This prevents the pasta from becoming mushy in the soup over time.
  • Add leafy greens, such as spinach or kale, towards the end of cooking to preserve their color and nutrients. They only need a few minutes to wilt.
  • Experiment with grains and legumes: Don’t be afraid to experiment with different grains like quinoa, barley, or farro, and various legumes such as lentils or chickpeas for added texture and nutrition.
  • Taste and adjust: Taste the vegan minestrone soup as it simmers and adjust seasonings accordingly. You may need to add more salt, herbs, or a squeeze of lemon juice to achieve the perfect balance.
  • Prepare ahead for flavor enhancement: Like many soups, minestrone often tastes even better the next day. Consider making it ahead of time to allow the flavors to meld and intensify.

Make ahead of instructions and storage

Begin by washing, peeling, and chopping all the vegetables according to the recipe. This includes onions, garlic, celery, carrots, and green beans. Store them separately in airtight containers.

If you’re making your own vegetable stock or broth, prepare it in advance. 

Cook the pasta separately to al dente according to the package instructions. Drain, toss with a bit of olive oil to prevent sticking, and store it in a container in the refrigerator.

Drain and rinse the canned beans. Store them in a sealed container in the refrigerator. If using canned diced tomatoes, have them ready to go.

If you’re using fresh spinach or other greens, wash and store them separately. Add them to the minestrone soup just before reheating for the best texture and flavor.

Vegan Minestrone Soup Serving Suggestions 

I love serving all my vegan soups with a warm, cozy loaf of either homemade wholegrain bread or vegan roasted garlic and rosemary bread.

Watch My Vegan Minestrone Soup Recipe Video

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Minestrone Soup in a bowl

Vegan Minestrone Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chef Ani
  • Prep Time: 20 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 50-60 minutes
  • Yield: Serves 4


Of all the soups on my website, this is probably my most used and appreciated soup recipe, which is why I call this soup the Faithful Minestrone.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 celery stock, finely chopped (1/4 cup)
  • 1 carrot, shredded or finely cut
  • 3/4 cup green beans cut into inch size pieces
  • 4 cups vegetable stock (Click Here for Recipe)
  • 1 can petite diced tomatoes
  • 1 cup canned small red kidney beans
  • 1 cup canned white beans (navy beans, great white northern, or cannellini beans)
  • 2 teaspoons dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 2 teaspoons dried parsley (or 2 tablespoons fresh parsley)
  • pinch of cayenne
  • 2 teaspoons salt
  • 1 cup fresh baby spinach, roughly chopped
  • 1/2 cup mini pasta shells (cooked al dente)


  • Heat the olive oil in a medium pot, add onion and sauté for a few minutes.  
  • Add the garlic, celery, carrot, green beans and sauté for a few additional minutes.  
  • Next add the vegetable stock, canned tomatoes, beans, dry seasonings, and salt, bring to a boil.
  • Reduce temperature and let the soup simmer for about 20-30 minutes.
  •  In the mean time boil the mini pasta shells in some salted water for about 5 minutes.  Drain, rinse with cold water, then set aside.
  • Right before serving the soup, add the pasta and spinach. Enjoy!


Note:  Make sure to add pasta at the end, or they may swell and absorb all the liquid.  Ask me how I know that one!

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